Effect of different grain sizes on the static strain aging behavior of bake hardening steel
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Carl Hanser Verlag
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the static strain aging behavior of a bake hardening steel (BH 220), suitable for cold forming and widely used in the automotive sector was investigated. Tensile specimens prepared from BH 220 steel were first subjected to a 40 minute solution treatment at 920 degrees C and 970 degrees C and then cooled in water to generate various grain sizes. Both as-received and heat-treated samples were pre-strained for 3 % tension and then aged at 180 degrees C for 10, 20, 30, 60, 180 and 300 min. Tensile tests were carried out to obtain the yield strength (YS), ultimate tensile strength (UTS), elongation (%) and bake hardening value (delta Y) of aged as-received and heat-treated samples. Results indicated that BH 220 steel exhibited static strain aging behavior under as-received and heat-treated conditions. Heat treated samples showed higher susceptibility to static strain aging as compared to the as-received samples. Increased grain size in all the as-received and heat-treated samples decreased the YS and UTS but increased the bake hardening value delta Y.
Açıklama
Anahtar Kelimeler
Bake hardening steel, static strain aging, grain size, microstructure, mechanical properties
Kaynak
Materials Testing
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
61
Sayı
7
